Seasonal - Demi Chef de Partie (Isola)

Professional Summary

• Dedicated and results-oriented culinary professional with extensive experience leading high-performing kitchen operations in luxury hospitality environments. Proven ability to deliver exceptional food quality, presentation, and service standards while maintaining strict compliance with food safety, hygiene, and sanitation regulations. Skilled in managing daily kitchen operations, supervising culinary teams, and ensuring all mise en place, food preparation, and service are executed efficiently to exceed guest expectations.
• Experienced in controlling food costs, managing inventory, minimizing waste, and maintaining kitchen equipment and fixed assets to support operational efficiency and profitability. Strong knowledge of menu planning, product quality control, stock management, and compliance with labeling, storage, and expiration requirements. Adept at coordinating with Food & Beverage teams to support special events, functions, and seamless guest service delivery.
• A confident leader with a passion for coaching, mentoring, and developing kitchen staff through training, performance management, daily briefings, and effective delegation. Committed to fostering a positive, collaborative, and safety-focused work environment while ensuring adherence to company policies, brand standards, and operational procedures.
• Recognized for strong organizational, communication, and problem-solving skills, with the ability to handle guest feedback professionally, resolve service issues effectively, and maintain high levels of guest satisfaction. Dedicated to continuous improvement, operational excellence, and delivering memorable dining experiences through outstanding culinary execution and team leadership.

Skills Competency Requirements

• Culinary school diploma and/or 3 years work experience
• 5 star work experience
• Knowledge of Food Safety systems HACCP
• Basic English knowledge
• Contract Expired 30 April 2027